Another refashion

I refashioned another of my husband's shirts recently. This one is from a store in India that mainly features cottons and linens in their collection. The fabric is very soft and summery, and I was quite excited to convert it into something to fit my wardrobe.

I had less fabric to work with this time around - an Indian extra-large is a lot smaller than an Eddie Bauer large-tall.

I followed the same steps as I did for my last refashion. The part I found tricky was trying to incorporate the shirt's shoulder/back detail, since I didn't want the cut-out to appear misplaced on my shirt, but I think it turned out well.

Like the last time, the sleeves are my favourite part! I used the original cuff to make tabs so that I can wear the sleeves rolled up or down.

Like my previous refashion, I didn't shorten the shirt at all, and used the original hem. I left the back longer, used French seams, and finished the neck with bias tape made with left over bits of the sleeves. All-in-all, a refashion success, me thinks!

Thanks to my husband for helping me with the photos.

Another Sorbetto top

After I made my first Sorbetto top, I had planned other versions but we haven't had much sun in Paris this summer. So by the time I got down to making a second one, I had all but forgotten the design elements I had wanted to incorporate.

I had envisioned converting the original pattern to a racer back, but the only thing I did differently was curve the armholes in a little bit, add length in the body, and leave out the front pleat. I cut out a small pocket for the front but ultimately decided to leave it out since it was lost in the floral pattern of the fabric. I had wanted to make a curved hem but by the time I got to it, I forgot and cut a regular hem! I guess I was in a hurry to wear my new shirt before the sun disappeared!

Thanks to my husband for taking the photos.

Eats

Coffee and pain au chocolat.

Dill ricotta topped with cucumbers and tomatoes and fleur de sel from Guérande spooned over a piece of fresh baguette.

Pasta with creamy leek and garlic pesto from Bittman, and Dorie Greenspan's garlicky crumb coated broccoli.

Gâteau au Citron, an absolute favourite chez nous.

Breakfast on most days. The yogurt is not homemade but one of my favourites, Malo nature.

Mozzarella, tomato, basil, olive oil, pepper and fleur de sel.

White beans, spinach and potato in a creamy coconut curry over couscous.

Weekly homemade pizza.

Breakfast on the weekends after a trip to the boulangerie: chausson aux pommes.

Not photogenic but very tasty. Leek, potato and zucchini pancakes from NYT's Diners Journal. I always add garlic.

Chocolate chip cookies from David Lebovitz's Ready for Dessert.

New top with Peter Pan collar

I finally drafted a Peter Pan collar using Gertie's three-part video tutorial that I've had bookmarked for a few months now. Gertie's tutorial is very detailed, and overall, I found the collar quite easy to draft, as I followed her directions exactly.

I drafted the collar for a smock pattern I've made before from this Japanese book. Once I sewed the collar pieces together, I wasn't quite sure how to attach the collar to the top but it worked out rather well in the end. I used a 2" bias strip folded in half as a facing, and again, followed Gertie's directions.

As for the smock pattern itself, I changed quite a bit. I obviously left out the ties and slit down the front. I also reduced the front piece by about 1" on the fold for a better fit, and converted the gathers of the original pattern to an inverted pleat in the center. I added gathers to the sleeves by extending the original sleeve about 1" on either side at the cuff end, and finished the sleeves with bias tape.

Even after having washed it once, the fabric is a little stiff owing to the sizing but I'm hoping it will soften with use. It was a cut-piece of about 1.5 meters that I picked up months ago for five euros, so I can't complain. It was perfect to practice new drafting techniques!

I'm most chuffed about having drafted a Peter Pan collar, and about manipulating the smock pattern to make something different. I love this top! Despite the sleeves, it feels summery, and since Paris has remained rather cool this month, I really appreciate having sleeves.

Thanks to my husband for taking all the photos!

Le quatorze juillet

I didn't take a single photo on France's independence day but I did enjoy being in Paris for the holiday. We started the day with a run along the Seine, looking up at the sky to watch the flypast of helicopters and jets accompanying the parade down Champs Élysées. After brunch, as we watched cyclists climb the Pyrenees on le Tour de France, I made another chocolate cake to bring to a potluck dinner.

This photo is months old but we enjoyed a similarly spectacular sunset with the same vantage, from a friend's apartment with a fantastic view over the city. We nibbled on delicious food and sipped on wine as we waited patiently for the fireworks. The theme this year was From Broadway to Paris, and the show didn't disappoint. La Tour Eiffel made for a grand backdrop, and it was probably the most extravagant fireworks show I have ever seen.

All in all, a splendid day in the City of Light.

Indian spiced peas with tomatoes and dill

In India, dill is often prepared like spinach or any other green leafy vegetable. It isn't simply reserved for garnishes or used in small doses like other herbs but rather cooked up as a side dish to be eaten with chapatis and dal.

When I was younger, it definitely wasn't my favourite option for dinner but as an adult, I have grown to love the flavourful 'vegetable', often prepared with roasted, crushed peanuts or roasted mung dal.

I had a small bunch of dill left over from this dinner but not enough to make a stand alone vegetable side. I though it might pair well with peas and tomatoes, and it does! The dill definitely takes center stage but is not overly powerful. If you aren't a big fan of dill, leave it out all together; the peas and tomato combination is wonderful by itself.

I realise too, that cooking Indian recipes often involve a long ingredients list which can seem intimidating if you are not accustomed to cooking Indian food regularly. So I've decided to post simple Indian recipes as and when I cook them. I can also post a few tips for cooking Indian food, if that seems useful to anyone.

Indian spiced peas with tomatoes and dill
Makes 2 servings

Ingredients

sunflower or vegetable oil
1 small onion
2 cloves garlic minced
2 medium tomatoes (not too ripe) cut in large cubes
2 cups fresh (or frozen) peas
1 tsp corriander powder
1/2 tsp cumin powder
red chilli powder (to taste)
2 fistfuls roughly chopped dill
salt

1. Add oil to a hot frying pan. Add onions and cook till translucent. Add garlic, and cook for a minute.
2. Add corriander, cumin and chilli powder. Be careful not to burn the spices. Keep stirring and add water, a teaspoon at a time, if needed, to avoid burning the spices. Cook till 'raw' smell of spices disappears, about 1 minute
   
3. Add tomatoes. Cook for a minute or two, till tomatoes still hold their shape but skin starts to pull away.
4. Add peas, stir, and cook till peas are almost done. Add dill, stir, cook for a minute. Turn heat off, cover pan for five minutes.
   
5. Serve with rice or chapatis and yogurt. Enjoy!
   

No bake chocolate cake

We had a friend over for dinner last night; instead of cooking up several courses, I served a number of small plates. The spread included roasted red peppers with garlic and basil; a mozzarella, tomato, and strawberry salad (from Dorie Greenspan's Around my French Table); tomato-chèvre tartlets with homemade pesto (also from Dorie Greenspan's Around my French Table); a simple lettuce salad with balsamic vinaigrette, and plenty of crusty baguette to mop up the juices.

Heidi's No Bake Chocolate Cake made for a wonderful close to the meal. I kept it simple, and left out the allspice and espresso. I also replaced the heavy cream with crème fraiche, and was tempted to arrange some sliced strawberries on the top but ultimately went with some chocolate curls instead.

It was a simple and delicious meal, focused on fresh, quality ingredients. I will definitely be making all of these dishes again!